This sauce is great for marinating chicken, seafood, or meat. Save some extra to finish the dish!
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons sesame oil
- ¼ cup fresh lemon juice
- 2 garlic cloves, crushed
- ½ teaspoon crushed red pepper
- Combine all ingredients in a small glass bowl and stir well. Pour marinade into sealed plastic bag and add your protein of choice (chicken, seafood, beef) that you wish to marinade. Refrigerate for 1 hour before cooking. Makes ½ cup.
While eating my way through the sample tables at one of my favorite Asian bakeries in Atlanta (guilty as charged!), I popped one of these little delicacies in my mouth and knew I was destined to make a batch! Sweet red bean paste happens to be so good that you could eat it plain by the spoonful. But, please save some for the cookie filling! These cookies taste a lot like sugar cookies, with bean paste filling. For this recipe, I thumb-printed the tops of the cookies and inserted a few golden raisins. They are mmm-mmm good!
- 2 cups white sugar
- 1 cup butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 tablespoons baking powder
- 17 oz. bag or can sweetened red bean paste
- ½ cup golden raisins
- 1 beaten egg for egg wash
- Preheat oven to 375 degrees. Use two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
- Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
- To make cookies: Generously flour your hands and working surface. Roll 2-inch-size balls from the dough and form into 4-inch flat circles on your floured working surface. Spoon about 1 teaspoon of red bean paste into the center of each dough circle. Gather and pinch the edges around the filling until sealed to form a round dough ball. Place dough balls on the baking sheets about 2 inches apart. Using your thumb, make a thumb imprint in the center of each dough ball making a dent. Insert 3 to 4 golden raisins into the dent. Brush dough balls all over with egg wash.
- Bake in preheated oven until tops are lightly browned, about 15 minutes.
Adapted from: KJ Lowe/All Recipes
When you make this appetizer for the first time, BE WARNED! — you will become obsessed! Just ask my friend, Lisa! I promise you this tofu nibbler will be on the top of your list of faves. For the best consistency I use the firmest tofu I can find, usually the sprouted tofu. It holds up so much better when frying. And you can experiment with different dipping sauces, or simply use my go-to for this app — sweet chili sauce! It’s the perfect accompaniment. Start dipping!
- ½ tablespoon canola oil
- 1 medium leek, white part only, washed and sliced
- 1 small red or yellow pepper, chopped
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 scallions, thinly sliced
- 1 Thai chili pepper, seeded and sliced
- 1 tablespoons Soy Vay Hoisin Marinade or teriyaki sauce
- 1 block (14 oz when drained) extra firm tofu
- 4 tablespoons corn starch
- ½ teaspoon black pepper
- 1 teaspoon salt
- Canola oil for frying
- Heat oil in a wok or skillet on medium-high heat. Add chopped leeks and red pepper. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add scallions and chili pepper. Cook another 1-2 minutes. Add Soy Vay Hoisin marinade and cook 30 seconds. Set this mixture aside and keep warm.
- Wrap the drained tofu in paper towels or kitchen towel for 30 minutes. Cut tofu into one inch cubes. Place the corn starch, salt and pepper in a large bowl. Add the tofu cubes and gently toss until tofu pieces are very well coated.
- In a large skillet, pour oil so that it comes up ½ inch. Heat the oil making sure it is hot. Add tofu cubes a few at a time so as not to crowd. Fry the tofu pieces, flipping them around, so that all sides are golden brown. Drain onto paper towels.
- Put a layer of the vegetable mixture at the bottom of a dish. Lay the fried tofu cubes on top of mixture or top tofu with mixture. Garnish with more green onion.